New Jersey is the third largest producer of cranberries in the country, behind Wisconsin and Massachusetts. With the local harvest just finishing up and the holiday season approaching, bagged, fresh cranberries can be found easily.
Although Thanksgiving is synonymous with the jellied cranberry sauce, who not elevate it a little and incorporate another seasonal fruit – the apple, and make a chutney. This can be served any time over pork and chicken.
CRANBERRY APPLE CHUTNEY
Perfect over pork and chicken too!
3/4 Cup water
1/2 Cup granulated sugar
12 ounces cranberries
1 small shallot * finely chopped
1/2 Cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 Cup apple cider vinegar
2 tart apples diced
1/2 Cup golden raisins
In a medium saucepan, over medium heat, bring the water and granulated sugar to a boil.
Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar.
Continue cooking over medium heat for about 5 minutes to allow the cranberries time to start popping.
Add the apples and golden raisins and lower the heat to simmer for 10-15 minutes, or until the sauce thickens.
Chutney can be served warm or chilled. Store extra Cranberry Apple Chutney in an air-tight container in the refrigerator for up to 10 days. You can also freeze this Cranberry Apple Chutney in freezer bags for up to 2 months.
And for dessert….
CRANBERRY PIE aka NANTUCKET PIE
Just 7 ingredients
2 cups of halved fresh cranberries
1/2 cup chopped walnuts
1/2 cup sugar
2 large eggs
3/4 cup butter melted and cooled
3/4 cup sugar
1 cup flour
Preheat oven to 350 degrees
Grease an 8 or 9 inch springform pan.
In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar. Toss well.
Pour mixture directly into your well-greased spring form pan.
Spread evenly and pat down a bit.
In a medium bowl, combine butter sugar and eggs. Mix until smooth add the flour. Mix until smooth.
Batter is thick, spread batter gently with spatula and your fingers, over the cranberry/walnut mixture until all areas are covered.
Place springform pan on a parchment paper lined baking sheet, to catch drips, and bake for 30-35 minutes.
Once removed from the oven let it sit for 15 minutes. Then gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.
Let the pie sit for another minute, then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary.
Cool and serve.
Sit and sip this with everyone.
CRANBERRY ORANGE MOCKTAIL
3 cups cranberry cocktail, chilled
3 cups orange juice, pulp free, chilled
1/2 (2 liter bottle) Sprite® Cranberry Zero, chilled (about 4 1/4 cups)
In a large punch bowl, add the cranberry and orange juices.
Slowly pour in the cold soda. Stir gently, if needed. Serve immediately in cups over ice. Garnish with cranberries and orange slices, if desired.